It’s kind of a no-brainer, converting muffin recipes into quick bread recipes and vice versa. Still, it’s not something I always think about doing.
Remember how I turned Chocolate Chocolate Chip Muffins into Chocolate Chocolate Chip Bread? That worked just as well when I decided to turn Pumpkin Chocolate Chip Muffins into Pumpkin Chocolate Chip Bread.
To make it easy, I’ll post the recipe here with revised instructions for making this batter into a delicious quick bread!
Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread
Author: Laura
Serves: 1 loaf
Ingredients
- 3 cups whole wheat flour (I used freshly ground hard white wheat)
- ½ cup sucanat
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 4 eggs
- 2 cups pureed pumpkin (or one 16 ounce can)
- 1 cup melted coconut oil (or butter)
- 1 cup chocolate chips
Instructions
- In a large mixing bowl, stir together all dry ingredients. Add eggs, pumpkin and oil. Mix well. Fold in chocolate chips. Pour batter into two buttered loaf pans. Bake in a 350° oven for 45-60 minutes or until a toothpick inserted in the middle comes out clean. Allow bread to cool for about 10 minutes before removing from pan.
(I prefer either homemade chocolate chips or soy free chocolate chips)
Do you like muffins or quick bread better, or does it depend on the day?
I thought I liked quick bread better because it was easy to put it all in one pan and not have to divide it up. But since I began making freezer muffins I prefer the muffins because the batter is prepared ahead of time and I have a quick, warm breakfast ready in 20 min!
Either way your recipe is delicious!!
I currently prefer muffins, because I feel like most recipes have fewer added sweeteners then bread.
I like to send a mufifn once a week in my daughter’s lunch. I used to favor recipes that were 1/2 cup of added sweetener or less per 12 cup recipe. But I recently did the math, and that’s over 2 1/2 teaspoon of added sweetener per muffin, yikes! Since I try to keep my girls under the recommended 3 teaspoons of added sweetener for children per day, that nearly gets there in just 1 muffin. Plus, if the muffin contains fruit, there is fruit sugar as well. So much for being healthy :( I don’t care if it’s honey, sucanat or organic sugar, sugar is sugar and I try to limit it. I’m going to play around with cutting some of the added sugar in my favorite muffin recipes or perhaps substituting applesauce for some of it.
What would be the difference between white ww flour and white ww pastry flour in this recipe? Texture difference? (Im used to reg white flour and wonder if pastry flour might might make it more like regular)
For this recipe, either type of flour would work. Pastry flour doesn’t work in recipes that use yeast, but since this is a quick bread, you might find that it works well to keep the bread soft.
Since I only have one muffin pan, I usually make both! One pan of muffins and one loaf pan! One to eat now and one for the freezer!
I love the muffins! They cook faster and are less messy for the kids. P.S. do you have a soaked version of this bread/muffin?
I usually make muffins. They bake faster than bread and are easier to pack in lunches and take along when we need snacks to go. Now that I know how to make freezer muffins, I can always have some on hand.
I’ll try it with leftover almond meal from making almond milk. I’ll be it will be delicious!
Can I use regular salt??
Yep!
I prefer muffins because it is easier for portion control
I usually just mix the bread recipe and bake as muffins and it seems to turn out fine for me